Technical Specifications
Alcohol 14.0%
Residual Sugar 2.3 g/L
pH 3.6
Total Acidity 5.7 g/L
Calories (estimated) 115 kcal / glass
150ml glass115 kcal
750ml bottle575 kcal
Grape Varieties Cabernet Sauvignon, Shiraz, Cabernet Franc, Petit Verdot, Merlot
Cabernet Sauvignon46%
Shiraz27%
Cabernet Franc23%
Petit Verdot3%
Merlot1%
Region Stellenbosch
Soil Hutton, Glenrosa
Elevation 100.0 meters
Orientation North, North-West
Brix at Harvest 23.5°
Vine Age 7-27 years
Fermentation Vessels Stainless Steel
Maceration 7 days
Oak Aging 14 months
Oak Types 90% French oak, 10% American oak
Production Details The 5 grape varieties used to make up this blend ripen at different times and were harvested at 23.5 degrees to 25 degrees Balling. Each varietal was vinified separately and fermented on the skins for 7-12 days at 25 degrees to 27 degrees C in closed stainless-steel fermenters. The fermenting mash was pumped over several times a day. After malolactic fermentation the component wines were aged for 14-18 months in a combination of first-, second- and third-fill barriques before the desired blend was made.
Tasting Notes
black plum, sour cherry, smoked charcuterie, pine needle, graphite, crushed blackberry, dark cherries, purple fig, plum, chalky
Food Pairing grilled beef, Italian cuisine, matured cheese, Cheddar, Edam
Individual Vintages
Producer Information
Website
Phone
+27 (0)21 881 3884
Email
Owner
Baron H. von Staff-Reitzenstein